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Italian Penicillin Soup – A Nourishing, Rustic Chicken Broth with Mediterranean Flair

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A deeply nourishing Italian-inspired chicken soup made with garlic, herbs, Parmesan rind, and greens. Perfect for healing days or cozy nights.

Ingredients

Scale

  • 2.5–3 lbs bone-in chicken thighs or drumsticks

  • 2 tbsp olive oil

  • 1 onion, diced

  • 3 carrots, diced

  • 2 celery stalks, diced

  • 6 garlic cloves, sliced

  • 2 sprigs fresh rosemary

  • 2 sprigs fresh thyme

  • 2 bay leaves

  • 1 Parmesan rind (optional)

  • 10 cups water or low-sodium chicken broth

  • 4 cups chopped escarole or spinach

  • 2 tbsp fresh lemon juice

  • Salt and pepper to taste

  • Grated Parmesan, for serving

  • (Optional) 1 cup cooked small pasta (ditalini, orzo, etc.)

Instructions

  • Sear chicken in olive oil until browned. Remove and set aside.

  • Sauté onion, carrots, celery for 5–6 minutes. Add garlic and herbs.

  • Return chicken to pot. Add broth/water, Parmesan rind, and bay leaves.

  • Simmer uncovered for 1.5–2 hours. Skim foam as needed.

  • Remove chicken, shred meat, discard bones. Return meat to pot.

  • Stir in greens and lemon juice. Simmer 5–10 minutes.

  • Serve with Parmesan and optional pasta.

Notes

Skip pasta for low-carb. Store without pasta for best reheating. Freezes well. Add extra lemon or chili flakes for a flavor boost.

Find it online: https://feasttrove.com/italian-penicillin-soup-a-nourishing-rustic-chicken-broth-with-mediterranean-flair/